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Breakfast for Supper

Is it the last day of mofo already???? I remember a month ago panicking that there was no way I could possibly post every day for a month. And how on earth would I be able to meet my “5 recipes a week” goal? I did it!!! And to celebrate with you – I present my “Breakfast for Supper” recipe.

One of my “Canadian-isms” is calling dinner “supper”. Robin likes to make fun of me for my Canadianess. But she thinks I’m cute, so that’s ok =) Although I don’t this theme very often, one of my most favourite supper things is breakfast.

This meal came together in about 45 minutes including prep time – a definite win for a quick supper during the week.

Breakfast for Supper (serves 4)

Tofu Scramble

1 8 oz. package of tofu, crumbled

2 tbsp of nutritional yeast

1 tsp of salt (I used black himalaya which gave it that sulfur “eggy” taste)

1 tsp of pepper

1 tsp of turmeric (this helps with taste and colour)

1 tsp of paprika

a pinch of cayenne

1 tbsp of coconut aminos

a few drops of liquid smoke

Start by heating a wok on your stove on medium heat. Add a bit of olive oil and cook your tofu, stirring often for about a minute. Then add the coconut aminos and liquid smoke. As your tofu cooks, mix all of your spices in a small bowl. Season the tofu with half of your spice mixture. Once the tofu is cooked through (5-7 minutes), set aside.

Veggies

1 clove of garlic, minced

1 cup of sliced mushrooms

1 large bell pepper, roughly chopped

1 large tomato, roughly chopped

4 sundried tomatoes, soaked in warm water for a few minutes to rehydrate, drain and slice

4 baby bok choy, ends removed & sliced into ribbons

1/4 cup of artichoke hearts, sliced

1 tbsp coconut aminos

a couple of drops of liquid smoke

Prepare your veggies while your tofu is cooking. Once the tofu is done cooking, remove the wok from heat without turning the the heat off, give the wok a quick wipe down and add a bit more oil and sautée your garlic and mushrooms for a couple of minutes. Add your bell pepper and sautée another couple of minutes. Add your your tomatoes, bok choy & artichoke hearts along with your coconut aminos, liquid smoke and the rest of your spice mixture from the tofu scramble and stirfry for another minute or two.

Sweet Home Fries

2 medium sweet potatoes, peeled & chopped

While your veggies are cooking, throw your chopped sweet potato into a medium pot, cover with water and bring to a boil. Lower the heat and cook the sweet potatoes for just 5 minutes. Drain them, add them back into your pot with a bit of olive oil and allow them to cook undisturbed for 5 minutes. Season with salt & pepper, flip them and cook for another 5 minutes.

Ooh, breakfast for dinner (supper? :-)) is my fave! Although I’m still trying to find a sub for tofu in a vegan scramble, since soy doesn’t agree with me. Any thoughts? Think scrambling beans is too much? 😉

Actually I have made scramble with sautéed potatoes and it comes out quite nicely! I’ve been eating a little too much soy myself lately, need to cut back. Beans would probably work too. I know a lot of people use chickpea flour to make scrambles too.

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I'm Kimmy, a holistic nutritionist on the path to healthy living and loving myself. I want to share my passion for kale and chocolate with you. I focus on allergy-friendly recipes and you will find some appetizing healthy eats as well as some delicious indulgences here. ♥